Lime Pound Cake 1968
Step back in time with the Lime Pound Cake 1968, a vintage-inspired dessert that’s bursting with zesty citrus flavor and timeless charm. This recipe combines the rich, buttery texture of a classic pound cake with the vibrant tang of fresh lime juice and aromatic zest, creating a cake that’s both decadent and refreshing. Drizzled with a glossy lime glaze for an extra burst of sweetness and tartness, this crowd-pleasing treat is perfect for any occasion, from afternoon tea to festive gatherings. With simple ingredients and a straightforward method, this bake is as approachable as it is delicious. Enjoy a slice of nostalgia with this citrusy twist on a beloved classic!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 Large eggs
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Whole milk
- 0.25 cup Fresh lime juice
- 2 tablespoons Lime zest
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
- 2 tablespoons Fresh lime juice (for glaze)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Add the large eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry mixture, mixing just until incorporated.
Stir in the fresh lime juice, lime zest, and vanilla extract until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the lime glaze by whisking together the powdered sugar and fresh lime juice until smooth.
Once the cake is completely cooled, drizzle the lime glaze over the top, allowing it to drip down the sides.
Slice and serve. Enjoy your Lime Pound Cake 1968 with a cup of tea or coffee!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 53.2 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
